The beauty of classic apple crumb pie is not just that it is delicious but also that it is so easy! Tender apples that bake up in a bottom crust with sweet and crumbly topping makes this a keeper recipe.
Whether for an iconic, all-American, 4th of July dessert or just because you are in the mood for a good slice of pie, apple crumb pie is a delicious choice. I often double the recipe and make two pies while I have everything out. One isn’t enough if I am having family over. It is also a happily received gift when shared with a friend.
How to make apple crumb pie
In a small bowl, combine sugar and cinnamon.
Whisk until combined.
Prepare apples by peeling, coring and slicing thinly.
Add the apples to a large bowl and sprinkle cinnamon sugar mixture over sliced apples.
Toss apples and cinnamon sugar mixture together until evenly distributed.
Using your own or store bought pie crusts, place in pie plate and crimp. A deep pie dish is best.
Fill the pie crust with apples.
Preparing the crumb topping
In a medium bowl, add 1/2 cup sugar, flour and butter.
Using a pastry cutter or a fork, combine until mixture is crumbly.
Spoon the crumb mixture on top of the apples. Tent with foil to prevent over browning. Bake 25 minutes; remove foil and continue baking another 15-20 minutes until golden brown and juices begin to bubble over.
Apple Crumb Pie
- 1 pie crust shell, unbaked
- 5-7 tart apples, peeled and thinly sliced
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1/2 cup sugar
- 3/4 cup flour
- 1/3 cup butter, softened
Preheat oven to 375 F
In a small bowl, combine the sugar and cinnamon.
Toss apple slices with sugar and cinnamon mixture.
Place crust into pie pan; pinch to create a scalloped edge.
Fill pie crust with apples.
Making the crumb topping:
In medium bowl, combine 1/2 cup sugar, flour and butter until crumbly. Spoon crumb mixture on top of the apples. Tent with foil to prevent over browning. Bake 25 minutes; remove foil and continue baking another 15-20 minutes until golden brown and juices begin to bubble over.
Note about apples
I prefer to bake with McIntosh apples. They bake to a softer consistency, making it perfect for cooking into pies or for applesauce. McIntosh are sweet and juicy with a pleasant tanginess.
Sometimes I use Granny Smith. They are sharp and tart and their flavor holds up well. They retain their shape when cooked and are less sweet. I find that I need to bake a little longer when using just Granny Smith apples to tender.
For a great taste combo, combine both McIntosh and Granny Smith apples.
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